Small Chops

Kwadon Zogale

Name: Kwadon Zogale
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 200 g fresh tender moringa leaves (Picked from stalks and washed); 60 g plain kuli-kuli (Ground to crumbs; check salt and spice content); 2 medium tomatoes (Diced); 0.5 medium cucumber (Diced); 0.5 medium red onion (Finely sliced); 1 medium carrot (Grated); 2 tbsp groundnut oil; 0.25 tsp cayenne pepper (Adjust to taste); 0.25 tsp ground ginger; 0.25 tsp salt (Use only as needed); 60 ml warm drinking water (For dressing); 1000 ml water (For steaming)

Tender cooked moringa leaves tossed with crunchy vegetables and a peppery groundnut-cake dressing. Kwado describes a family of Hausa salads rather than a single fixed dish. Here zogale, or moringa, is the central ingredient. Kuli-kuli brings groundnut flavour and texture to the dressing, showing how a snack ingredient can also season a bowl of greens. Cultural context: Part of the Hausa kwado family of dressed salads; seasoning and accompanying vegetables differ between cooks.

Kwadon zogale leaf salad with vegetables and groundnut dressing

Kwadon_zogale.jpg by Saudarh2, via Wikimedia Commons, CC BY-SA 4.0 · CC BY-SA 4.0

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20 minPreparation

30 minCooking

4Servings

Allow 10 additional minutes for resting / soaking. Total: 60 minutes.

What you’ll need

4 servings

Let’s get cooking

1
Bring the steaming water to a boil. Put moringa in a steamer basket, cover and steam for 15–30 minutes, until tender; mature leaves may require longer.
2
Spread the leaves in a shallow dish for 10 minutes to stop steaming. Gently squeeze out excess moisture.
3
Mix kuli-kuli crumbs, cayenne and ginger with the warm drinking water. Leave for 3 minutes to soften, then stir in oil.
4
Toss in tomatoes, cucumber, onion, carrot and the cooked moringa. Taste before adding salt because kuli-kuli may already be seasoned.
5
Serve promptly or refrigerate. Stir again just before serving.

A little kitchen wisdom

Do not treat moringa as a raw salad leaf in this recipe Plain kuli-kuli gives more control over heat and salt than a seasoned mixture The salad is best freshly assembled; store leftovers cold Timing: active preparation 20 min; cooking 30 min; additional passive time 10 min; conservative planning allowance 60 min. Some stages may overlap. For Recipe.ng display, prep_minutes includes the additional passive time; it is not all hands-on work. Recipe status: Research draft; not kitchen-tested. Allergens and checks: peanuts

Recipe notes & sources

Research draft; not kitchen-tested

Also known as: Kwaɗon zogale, Moringa salad

Part of the Hausa kwado family of dressed salads; seasoning and accompanying vegetables differ between cooks.

Allergens: peanuts